Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany.
German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany.
J Food Biochem. 2022 Sep;46(9):e14185. doi: 10.1111/jfbc.14185. Epub 2022 Apr 19.
Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat. These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective. Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs. These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. PRACTICAL APPLICATIONS: New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health. Alternatives from sustainable sources are important source of nutrients and bioactive compounds. Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry. New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough. Non-wheat-based foods from non-traditional grains have a potential to increase consumer market acceptance.
食品行业正在进行的研究努力用可持续来源的新替代品替代小麦粉，以克服现有人群中的疾病负担。乳糜泻、小麦过敏、麸质敏感或非乳糜泻麸质敏感是与小麦中存在的麸质相关的一些常见疾病。这些科学发现对于寻找合适的替代品以引入支持消费者需求的新成分至关重要。在这些替代品中，苋属植物、大麦、椰子、栗子、玉米、小米、苔麸、燕麦、黑麦、高粱、大豆、米粉和豆类由于其化学成分、生物活性谱以及在烘焙行业中的替代品利用，被认为是合适的。此外，用适当的成分来丰富这些替代品被认为是有效的。文献表明，这些替代来源的面粉显著提高了面团的物理化学、糊化和流变特性。与小麦相比，这些面粉显著降低了与食物不耐受相关的面筋蛋白含量，为食品生产者提供了明显的市场机会，具有营养和感官益处。
烘焙食品中用可持续来源的小麦替代品来影响人类健康。可持续来源的替代品是营养和生物活性化合物的重要来源。由于烘焙行业的营养和消费者需求，可持续来源的替代品不断增加。可持续来源的新替代品可改善面团的物理化学、糊化和流变特性。非基于小麦的非传统谷物食品具有增加消费者市场接受度的潜力。
